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December 14, 2021
We were floating around the Med with one of our favourite families when I picked up this recipe. Their onboard chef very kindly gave me her recipes for some brilliant Greek delicacies. Unfortunately, the recipes were handwritten in Greek but my mother-in-law helped translate. These are so moreish they’ll be gone in a flash.
Ingredients:250gms almond flour130gms caster sugar2.5 tbsp semolinaRose water (enough to make the mixture moist but not too wet, and a little to dip the cookies in once baked) Icing sugar (to decorate)Method:Preheat oven to 180⁰C. Mix all the ingredients together and then take a spoon of the mixture and form into a pear shape. Bake for appx 20 mins, Once cooled, dip each biscuit into rose water and sprinkle with icing sugar.
These sound like an unusual mix but are a delicious healthy sweet.
Ingredients:1 ripe avocado4 tbsp raw cacao2 tbsp coconut oil2 tbsp maple syrup/honey½ tsp vanilla extractHazelnuts - whole and choppedPinch of salt80gms chocolate (cut into small pieces, vegan if desired)Method:Peel and destone the avocado, put the flesh in a food processor or blender with 3 tbsp of the cacao powder, maple syrup or honey and sea salt. Blend until smooth and creamy. In a saucepan gently melt the coconut oil and broken up pieces of chocolate, then add this to the food processor along with the vanilla extract and combine all.Transfer the mixture to a container and place in fridge for a few hours, until firm. Once cool, scoop out bite size pieces of the mixture and roll into balls. I added a whole hazelnut to the centre of some of them, and then rolled the balls in the chopped hazelnuts or the remaining cacao powder. Put back in the fridge to firm up.
Gaby Van Clarke
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Cold dry air outside, warm dry air inside; this seasonal pincer movement rips the moisture from the hairshaft leaving it thin, brittle and up to 3% shorter.
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